(4 Servings)

Osso Buco of Veal:

• 1/4 cup Flour
• 1 teaspoon Sea Salt
• 1 tablespoon Black Pepper
• 4 Veal Shanks
• 3 tablespoons of Olive Oil
• 3 Garlic Cloves, minced
• 2 Carrots, diced
• 2 Celery Stalks, diced
• 2 tablespoons Fresh Rosemary, chopped
• 2 tablespoons Fresh Thyme, chopped
• 1 cup of Red Wine
• 1 cup of Tomato Concasse
• 4 cups of Beef Broth
• Salt & Pepper to taste

Preheat oven to 375 degrees

Place dutch oven on medium heat on stove.  Season flour with salt and pepper on a flat dish.  Add 3 tablespoons olive oil to dutch oven.  Dust shanks with flour and place in pot to brown; do not turn over until brown, approx. 5 minutes.  When shanks are browned on both sides, remove from pot and place on a plate.  Add 2 tablespoons olive oil to pot and add in the garlic, onion, carrots, and celery.  Saute’ for 5 minute, add rosemary, thyme, wine, tomato and beef broth, simmer for 2 minutes.  Place shanks back into pot, cover tightly, and place in oven for 2 hours.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com